A sweet, festive fall favorite
I wouldn’t feel right not suggesting a hearty apple cobbler as the perfect finish for any delicious meal. Served warm over some farm fresh vanilla ice cream, there’s nothing that beats America’s favorite fruit-filled concoction. If anyone tries to tell you that apple pie is superior, ask that saucy inquisitor if they’ve ever rolled out dough for a crust. When the answer is no, you can shoot back “Then shut your piehole,” and everyone will appreciate your punniness.
Filling: 5–6 apples of your choice; chopped with the peel and core removed
¼ cup of walnuts, optional of course (I’m a purist; I say no)
3 tbsp of flour
½ cup of brown sugar
2 tsp of cinnamon (or if you want to zing it up a little, pumpkin pie spice)
Topping: ¾ cup of flour
1/3 cup of brown sugar
1 tsp of cinnamon
1 tsp of nutmeg
6 tbsp of cold butter, diced into pieces (it must be cold)
2 tbsp of butter, melted
1) Preheat the oven to 350 degrees and grease a glass 8x8 baking dish. It doesn’t have to be glass. It’ll just look better when you can see the inside of the cobbler in all of its gooey glory.
2) Mix the ingredients for the filling together in a large bowl, and set aside to marinate. The apples will soak up the flour and sugar, and become the most delicious little pieces of “fruit” (if I may use that term loosely).
3) Next, mix all of the dry ingredients for the topping together in a bowl. I have no further comment on this step, except that if you can’t do it, you should find someone who can and relinquish this project to their superiority.
4) When the dry ingredients are mixed, take the pieces of cold butter and blend them in to make a lumpy mixture. Because I’m baking with limited resources, I like to use two forks, but if you have a pastry cutter, do yourself a favor and use that. If you want to buy me a pastry cutter, I wouldn’t hate it.
5) Pour the filling into the baking dish. Sprinkle the topping evenly over it. There will probably be extra, so don’t be afraid to be generous.
6) Drizzle the melted butter over the top. Lean down and admire the calories glistening in the light.
7) Bake for a little less than 40 minutes or until the crust is bubbly and golden. You will know. You just will, I promise.
8) Serve warm over vanilla ice cream with an extra sprinkle of cinnamon. God, I love autumn.